Pork Tenderloin, Gingered Pear Sauce

Pork Tenderloin, Gingered Pear Sauce
  • 4 servings
  • 0:25 Preparation
  • 0:20 Cooking
  • 0:45 Total Time


Add all
  • 2 tsp.
    (10 mL)

    extra virgin olive oil

  • 2

    pork tenderloins

  • Salt and pepper to taste

  • 3 Tbsp.
    (45 mL)

    cider vinegar

  • 2 Tbsp.
    (30 mL)


  • 2/3 cup
    (170 mL)

    dry white wine

  • 2/3 cup
    (170 mL)

    chicken broth

  • 2

    anjou or bosc pears, peeled, cored, cut into 8 pieces lengthwise

  • 1

    piece of fresh ginger, 2 in. (5 cm) long, peeled, cut into fine strips

  • 6

    green onions, cut 1/2 in. (1 cm) long

  • 2 tsp.
    (10 mL)


  • 2 tsp.
    (10 mL)

    cold water


In a large frying pan, heat the oil and cook the pork tenderloins until the meat is browned and a little pink inside. Season.

Remove from the heat and keep warm.

Add the cider vinegar and sugar to the pan; stir to dissolve.

Cook over medium-high heat for about 1 minute or until the syrup turns amber.

Add the white wine and chicken broth; cook and stir for about 30 seconds or until the caramel dissolves.

Add the pear pieces and ginger for 3 minutes. Turn the pear occasionally as they cook.

Add the green onions and cook for about 2 minutes or until the pear morsels are tender.

In a small bowl, dissolve the cornstarch in the water.

Whisk the cornstarch mixture into the pear sauce; the sauce will thicken right away.

Reduce the heat to low and add the reserved tenderloins with the accumulated cooking juices.

Turn the meat to coat it well with the sauce. Let simmer for about 1 minute or until the meat is warmed.

Serve with gingered pear sauce.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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